Enhancement of nutritional, organoleptic, and umami qualities of chicken soup induced by enzymatic pre-treatment of chicken

To enhance both the quality and cooking efficiency of chicken soup, the effect of enzymatic pre-treatment of chicken on the quality of the chicken soup was investigated in this study. Results indicated that the application of enzymatic pre-treatment markedly enhanced the sensory attributes, physicoc...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Ziyan Yue, Jing Lai, Qiqiong Li, Qiuyu Yu, Yuchun He, Jiali Liu, Yingchun Zhu
Format:	Article
Language:	English
Published:	Elsevier 2024-12-01
Subjects:	Chicken soup Enzymatic pre-treatment Nutrients Umami peptides Molecular docking
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157524008022